This recipe makes 8 pancakes.

In a large bowl, mix together the flour, brown sugar, baking powders, pumpkin pie spice and salt.

In a separate medium bowl, stir the milk and canola oil together.

Add the wet ingredients to the dry ingredients and stir until just combined and moistened.

Dollop the batter in 1/4 cup amounts per pancake onto a medium-hot griddle coated with cooking spray. Flip the pancakes when bubbles form across the top and the edges appear dry. Cook the other side until golden brown.

To serve, stack two pancakes per person and drizzle with pure maple syrup.


This weekend, I tried this recipe from my Healthy Cooking magazine. My son has an egg allergy so it's hard for us to find breakfast recipes. We all liked this one. I'd recommend it if you have to avoid eggs or not. They just taste great.

Mr Breakfast would like to thank Indy900 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From MamaMargeB (Team Breakfast Member)

Rating (out of 5):

These pancakes are amazing. We don't care for fluffy pancakes, but love these! A keeper of a recipe!

Comment submitted: 5/9/2020 (#20953)



From Nancy b

Rating (out of 5):

Very good!

Comment submitted: 2/6/2011 (#12074)



From Lisa

Rating (out of 5):

I've been craving pancakes lately. I searched for a recipe that included ingredients that I had - this one fit the bill. Delicious!! I added some vanilla extract and cinnamon, just because.

Comment submitted: 1/9/2011 (#11872)



From Mira

Rating (out of 5):

We were trapped in the house during blizzard conditions with no eggs and wanted to make pancakes. They turned out VERY good!

Comment submitted: 12/9/2009 (#9205)



From Sleepy

Rating (out of 5):

Delicious!

Comment submitted: 6/28/2009 (#8341)

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